6 August, 2019
Sean’s Chocolate Chip Cookies
Author: Sean McDonough
- 3 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup margarine
- 1 1/3 cups granulated sugar
- 2/3 cup light brown sugar, firmly packed
- 1 ½ teaspoons vanilla extract
- 2 extra large eggs
- 18 ounces (3 cups) semisweet chocolate chips
Combine without sifting, flour, baking soda, and salt. Set aside. Cream margarine with sugars until light. Beat in vanilla and eggs until smooth. Beat dry ingredients into creamed mixture, a little at a time. Add chocolate chips, and stir to mix well. Drop dough by heaping tablespoonfuls onto parchment-lined baking sheets.
Bake at 325F for 12 minutes, turning sheets end for end about halfway through baking time. Remove from oven and slide parchment off sheets, with cookies still on top. Leave undisturbed until cookies are just barely cool enough to handle. Transfer to racks to cool completely.
Yield: 3 to 4 dozen.
Note: this was a recipe I found that I love and have adapted; when I make these, I don’t place them on parchment. I simply place them on an ungreased cookie sheets and cook for 15 minutes. Following the baking, I pull them out and let them sit for five to ten minutes before transferring them to a baking rack.